To me, a margarita is a summer drink. It evokes sitting out on the patio on a hot summer evening, sipping something to cool down and relax while you watch the sun set. I do love a good margarita, though, and with it being the dead of winter,* I was happy when I ran across a recipe that “winter-ized” the classic margarita.
*Although it kind of feels like summer outside… very odd weather we are having here in Nor Cal. Not that I’m complaining.
It is grapefruit season, of course, and Full Circle Farm has included grapefruits in our CSA share for the past couple of weeks. I couldn’t think of a better way to use them than to give a grapefruit margarita a try.
I was pleased with the results, but I can’t wait to try it with those famous Texas grapefruits next year. I have to say, they are redder, sweeter, and juicier than any I’ve ever tasted here!
Based on this recipe from the Los Angeles Times
3 1/2 oz fresh-squeezed grapefruit juice
juice of one lime
1 tsp simple syrup, or to taste**
1 oz silver tequila
1/2 oz Cointreau
Combine all ingredients in a shaker over ice. Use a grapefruit wedge to moisten the rim of your glass, and dip it in the salt. Shake the shaker briskly until very cold, and strain into your salt-rimmed glass over ice. Enjoy!
** Depending on how sweet your grapefruits are, you may not need the simple syrup.